New recipe, October 12, 2024

Butternut Squash Soup from NYT Cooking. This is a simple soup but has strategic quantities of sauteed onion and garlic. It has small amounts of spices and a bit of rice wine vinegar in the finish. And you can taste all of the components. The drizzle of olive oil to finish blends with all the other flavors. We give this a 5.

New recipe, October 11, 2024

Lentil Tomato Soup from NYT Cooking. This is a creamy tomato flavored soup. It gets a 3.

New recipe, October 10, 2024

Tea Brined Duck Breast from Food and Wine. The flavors are delicious, and the cooking process (cooking with the skin side down on low for 15 mins) ensures a perfectly cooked duck breast. The brine has a lot of salt (3 tbsp) so it comes out a bit salty. We would reduce the salt to 1 1/2 to 2 tbsp. It gets a 4, would be a 5 if a bit less salty.

New recipe, October 9, 2024

Indian Spiced Tomato and Egg Casserole from NYT Cooking. This is another variation on shakshuka. We love the Indian spices and the potatoes. This gets a 5!

New recipe, October 8, 2024

Between the Sheets from Food and Wine. The rum, cognac and triple sec balance nicely against the lemon juice, so this is tart but not too much. We give this a 4.

New recipe, October 7, 2024

Quick Lamb Ragu with Artichokes from NYT Cooking. We really enjoyed these flavors. The lamb works nicely here. We give it a 4.

New recipe, October 6, 2024

Chicken Au Poivre from NYT Cooking. The creamy sauce is nice, the pepper seemed rather subdued. Overall, we give this a 3.